Gumbo from The Georgetown
Ingredients
Salt and Pepper
¼ Cup Vegetable Oil
1 LB Smoked Sausage, cut into 1/4 -inch slices
½ Cup All-Purpose Flour
5 Tablespoons Margarine
1 Large Onion , Chopped
8 Cloves Garlic Minced
1 Green Bell Pepper, Seeded and Chopped
3 Stalks Celery Chopped
¼ Cup Worcestershire Sauce
¼ Bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 Cups Hot Water
5 Beef Bouillon Cubes
1 (14-ounce can) stewed tomatoes with juice
2 Cups Frozen Sliced Okra
4 Green Onions, Sliced, White and green Parts
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley
